Dutch Beef Stew: Hache
2 lbs. stew meat or round steak cut into 1" cubes
2 Tbls. cooking oil/bacon grease, more if needed
4 medium onions, chopped
2 Tbls. all-purpose flour
2 Tbls. vinegar
2 bay leaves
5 cloves, broken, or 1/2 teas. powdered cloves
2 teas. salt
1 Tbls. Worcestershire sauce
2 cups. hot water, more if needed*
4 to 6 large boiled potatoes, halved
1/4 cup chopped fresh parsley
Saute the onions in oil or grease until they are limp and golden.
Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat,
brown the meat and add to the onions. Sprinkle the meat/onion
mixture with flour and stir it in. Stir in vinegar, bay, cloves,
salt, and Worcestershire. Add water just to cover, put lid on and
simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off
fat; check seasonings. Add potatoes. Pour into 9x12 inch baking
dish to serve. Sprinkle with parsley. Serves 4.
Beef stock can be sub. for water for a richer dish; but if you
do, cut the salt back.
This is a Dutch recipe, traditionally served (I believe) with beer,
black bread, boiled potatoes, and red cabbage. It's a little spicy,
very simple, and extremely good!